White Chocolate Raspberry Loaf Cake!
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A simple and delicious white chocolate raspberry loaf cake with white chocolate buttercream frosting and fresh raspberries!
White chocolate and raspberry
So… white chocolate and raspberry… it’s been a while. The last time I posted a white chocolate and raspberry related recipe was 10 months ago, and quite frankly… that’s far too long. It’s one of the best marriages of flavours in the world.
The sweetness of white chocolate with the freshness and sharpness of raspberry makes such a wonderful combination that I just can’t avoid.
I’ve done several recipes with it already, including my white chocolate & raspberry rolls, my white chocolate & raspberry cheesecake and also my white chocolate & raspberry blondies just to name a few
The loaf cake
Either way, it was time to post another recipe. I thought I would go all out, and do a recipe that has been requested over and over for the longest time… this beauty. My white chocolate raspberry loaf cake. Oh hey huns, it’s heaven time.
This beauty is a marriage of various different ideas. I always think loaf tin cakes are similar to bundt tins in a way, as they take an age to bake, but are so easy to decorate! This beauty takes an hour to bake in the oven, and it’s not even that big in size.
The Tin
One thing about baking loaf cakes, is that the tin can be the bit to let you down, almost straight away. I used the Tala 2lb loaf tin for this, as I just love it. It’s the perfect tin for loaf cakes, for bread, and even for ice creams! I utterly love it. It’s heavenly. And.. bonus.. it can go in the dishwasher which is always good in my eyes!
For reference, the Loaf Tin I have used is 24.4 x 14.4 x 6.9 cm in size. I’ve noticed when shopping that some ‘2lb loaf tins’ are TINY and I have no idea how they’re all meant to the same size – I wish there was consistency within these, but unfortunately there is not. The main rule to follow is, only fill your tin 2/3 full, and adjust the baking time slightly if you don’t use all of your mixture.
Raspberries
For this cake, I used fresh raspberries, as I just love to bake with them. Also, it’s summer, so they’re in peak season which means they taste amazing! You can try frozen raspberries, but they can often make the cake take a little longer to bake – and you can also switch the raspberries to freeze dried raspberries to make it even easier.
Say you wanted to have a delicious berry bake, but you didn’t crave raspberries, you can also use any other berry you like. I have tried this bake with blueberries, blackberries, strawberries and even a combination as it happens to be what I had in the fridge – and it worked wonders. Also, adding a little lemon zest to the sponge can be delicious.
White Chocolate
The cake mix itself is just a regular basic cake sponge. It’s the best kind of sponge to use, and why mess with what isn’t broken?! Add in the raspberries, and white chocolate and boom you’re done. It’s so easy and so delicious.
I decided to flavour the sponge slightly with some white chocolate chips, instead of melted the chocolate into the cake mixture. I wanted to make sure that the cake mix was light and fluffy and sometimes I find adding melted chocolate can make it a bit dense. However, you can easily leave the white chocolate chips out of this bit as it is in the decoration quite heavily.
Decoration
For decoration, you can do pretty much anything you want. I went for a white chocolate buttercream because I wanted a swirling/ribbon effect on the top with the buttercream. I used a medium leaf tip to get the effect, and I am obsessed!
For the decoration, I just used some fresh raspberries, some freeze-dried raspberries, and some mini white chocolate chips. I just adore how the freeze-dried raspberries look on all my bakes, which is why I use them so often! They’re prettty. You can buy the freeze-dried raspberries online, or in stores such as Waitrose, Lakeland, or Sainsburys.
Tips & Tricks
- This cake will last for 3+ days once baked
- You can freeze this cake for 3+ months
- I use this loaf tin in this recipe
- I use this piping tip for the decoration
- I use these freeze dried raspberries
If you struggle with fruit sinking in your bakes, you can coat the berries and white chocolate chips lightly in some extra flour before mixing into the cake mix. You can also sprinkle some of the berries on top of the cake in the tin.
Anyway, this recipe has been very sought after for a very long time, so I hope it’s a hit for you guys. The latest recipe that I posted that was SO unbelievably requested was my bakewell blondies, and they went a little crazy, so ENJOYYYY! x
White Chocolate Raspberry Loaf Cake!
Ingredients
Cake
- 200 g unsalted butter
- 200 g caster sugar
- 200 g self raising flour
- 4 medium eggs
- 200 g raspberries
- 150 g white chocolate chips/chunks
Decoration
- 125 g unsalted butter (room temp)
- 250 g icing sugar
- 125 g white chocolate
- Raspberries
- Freeze dried raspberries
- White chocolate chips
Instructions
For the Cake
- Preheat your oven to 180ºc/160ºc fan, and line a 2lb loaf tin with parchment paper!
- Beat together the butter and sugar until light and fluffy.
- Add in the self raising flour and eggs and beat again until smooth and lovely
- Fold through the raspberries and white chocolate
- Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes
- Leave the cake to cool in the tin for 10 minutes, and then turn onto a wire rack to cool fully
For the Decoration
- Melt the white chocolate until smooth, and leave to cool.
- Beat the butter in a mixer for a few minutes so it's really smooth.
- Add in the icing sugar and beat again until smooth
- Add in the white chocolate and beat again.
- Ready your piping bag and nozzle, and pipe your buttercream onto your cake however you fancy!
- Add some fresh raspberries, freeze dried raspberries and white chocolate chips and enjoy
Notes
- This cake will last for 3+ days once baked
- You can freeze this cake for 3+ months
- I use this loaf tin in this recipe
- I use this piping tip for the decoration
- I use these freeze dried raspberries
ENJOY!
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J x
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Hey Jane could I make this as a tray bake ??
You could do! Follow the idea of my Eton mess Traybake for measurements x
How long does this cake last for? Xx
3-4 days! x
Okay! Is it essential to keep it in the fridge? Really don’t want it to dry out x
No, you don’t have to!! The only cakes I generally recommend for the fridge is something topped with fresh cream or a cream cheese frosting for example! x
Hi, i’ve just made this cake and as expected everything sank 😔 Hopefully it still tastes nice though. This might be a stupid question but could i just turn it upside down and decorate the top? Lol
Ahh no! Maybe next time coat things in flour first! But otherwise, yes you can flip it over!!
I needed to cook it for an extra half an hour and it seems overdone on the top. Not sure why as I followed everything else to the letter. Hopefully it will be ok as it’s for a birthday tomorrow. It’s just cooling now…
Yes, because of the increased timing it will over bake it somewhat! All ovens are different and can run at different temperatures (they can even be completely different to what you set it to) and that can cause some issues for cakes!
Hi, I would like to cook this in a Bundt pan tomorrow, do I need to do double the recipe? Thanks! Looks delicious, can’t wait to try it!
Hey! This depends on your bundt pan – some would fit the recipe as it is now!
Lovely cake, will definitely be making this again! If I was to tweak it and use milk chocolate instead how much cocoa would I need to make a chocolate cake?
Ahh yay! Amazing! I would take out 50g of flour, and use 50g of cocoa powder!! x
The was delicious but I was wondering if I can use less butter next time, I found it a bit too oily.
Generally the oily texture can actually come from the white chocolate rather than the butter! It may be better to just use the raspberries in the sponge, and then just decorate/top with the white chocolate!
Can you frezze this cake once baked ?
Yes!
Perfect ! I’m a beginner in baking but it came out so great! Amazing recipe
So glad you liked it!! x
Absolutely delicious loaf cake, another hit just like the other recipes from here I’ve tried! The tip to coat the raspberries in a little flour and add most of them to the top of the mixture once it was in the loaf tin was a great one as it stopped them all sinking to the bottom. Had a few raspberries spare so chopped them up and put them through the butter cream which gave a lovely red and white marbled look (that tasted great too)
Can’t wait to try something new from the site next weekend x
Oooh yum!!! I’m so glad you liked it! xx
Easy recipe to follow, looks fantastic and tastes amazing.
Amazing recipe!! Think I need to coat the raspberries in flour and cut the chocolate chunks smaller next time like you said so it doesn’t sink 😂
Recipe is simple enough but I need to try again as need to bake for longer!
Hi!! Looks very good ! Can I replace caster sugar with regular granulated sugar ?
You can certainly give it a go – I just prefer caster sugar for these sort of cakes!
Can this recipe be used in a cake tin or in cupcakes instead?
Theres a cupcake version on my blog already!
Amazing tasting cake, everything did sink to the bottom even though I coated with flour… oh well, will try again in two days once I’ve eaten this!
Try using larger chunks of chocolate, and even larger raspberries if you can – and maybe coat them in flour, but sprinkle most over the top just before going in the oven. When things are folded through they can be further down already so if you struggle with sinking this may help!